Process of preparing butter



20? the cream preliminary to churning, itfwould'hot and at different times of the year i the difiere'nt manufacturers,

mamas onPREPARInG BUTTER at a; strait, if e N6- Drawing. Application May 6, 1933,. l Serial No."669,676 r ntlo'calities aware a greater or less degree, dependen pon various circumstances, an effort is andfhas b en made by I Inasmuch as buttersmadeat d1 uniform color throughout the yea gfrdirijheiif various producing centers? :A'fter suetmg re;

determined tint of" yellow; said tin't is made standard, and all butter producedj by suchfa; manufacturer will be substantially of saidstand addition; of suitable dyes or materials, and is well-known practice. f "1' However, the usual manner of suc i tingis to add such coloring prepara on ito thebutter substantially afterthe churningfofthe'prearn has commenced and, the butter-{fat particles orj glob ules have separated jout ofjthe cream.;;Even

. though t i si r a a ibn efadde ytb combine or react with thefat tocolor thefsame, until the fatglobules have commenced toseparatejout' One of the principal objects of my invention is to simplify the steps required for the manufacture of butter and to more easily and accurately standardize the color of the same, and to this end, to introduce such a coloring agent that will actually color the cream itself, prior to the churning operation, and whereby thepermeation of the color into the butter massj will be as speedy and completely uniform as is possible,

Another object of my invention is to color the cream to be churned, with a coloring preparation in the form of a dilute aqueous suspension of a water-insolublebut fat-soluble dye, so that this coloring preparation in such liquid condition is readily disseminated throughout the mass which 46 is to be colored during the churning, the dye combining directly with the fat content of the mixture while the latter is in the liquid state and havetnot as yet begun to separate out as fat particles or globules, the other components of the coloring preparation either becoming dissolved O modest i t ard shade. or tint. This tinting i's dorief by the Q'ZQ pi sQ (01 92-13) p tained any appi eciable amounts of foreign-matter.f- Other objectsand advantages of the invention herein 'desc'ribed will be obvious to thoseskilled inthe arttofwhichthis invention relates, as will be apparent from the disclosures hereinjgivem To this end, myinvention consists in the novel manneriof preparing edible fate or oils into a substantially solidified mass, as will be more particularly pointed out in the claims! The, coloring of butter is quite common practice on,account of the fafct that lack of color, or

ofuniformity of colonthroughout ,the year and i in various, parts of the country leads some peopiers; think) that such differences of color indicateldifferences in quality of theproduCt. Although the belief is an erroneous one, it is far easier to satisfy this standard tharrlto educate purcn sers q a different manner of reasoning, and-,theresultis to tint the butter tosuit. Various dyes have-been usedfor this purpose, such as for example, the well-known Yellow-AB and'Yellow 0B colors, "and which are generally used for the purpose in some diluted form as they are extremely concentrated in pigment form.

My previous application for patent, Serial No. 472,191, filed July 31, 1930, and of which this application is a continuation in part, discloses a coloring preparation that is'extremely-easy to use and which will keep over long periods of time without deterioration, and having an important characteristic, namely, that it will combine almost immediately with the cream liquid to color the same, and the butter fat neednot have started to separate out before the coloring is begun. A further feature of this coloring preparation is that the resultant churned product does not retain any substantial amounts of foreign matter.

The dispersing agent of the coloring preparation is water-soluble and is therefore largely or completely eliminated during the churning operasay tion, by the wash water, whereas the oil-soluble coloring matter is retained and combined with the fat or oil.

As disclosed in said application, a suitable form of coloring preparation having the above characteristics, and found suitable for the purpose, is

the following, in approximately the proportions stated, namely: i i

2 to 3 grams of oil-soluble coloring matter 100 grams of water A,; to 1 gram of gum-arabic The coloring matter is preferably oil-free, but oil-soluble, so that as little carrier oil as possible enter into the finished ediblemass.

and in order to avoid freezing of the aqueous compound, especially during the cold seasons of the year, various additional ingredients may be incorporated, as for example, glycerin, in sufficient amounts to accomplish the desired result.

The preparation disclosed, as is obvious, is in the form of a dilute aqueous suspension in liquid condition, and when the same is added to the creannor other edible fat or oil, it readily disseminates throughout the mass and combines with the cream even before the fat particles have separated out, and with the resultv that such cream is thus uniformly colored and. con

sequently it is very easy to standardize the product. One knows immediately whether the required color has resulted, and it is not necessary, to wait until after churning has been started,

or completed to find this out.

The cream, thus colored by adding the required amount of coloring preparation, is thenchurned, and during the consequent working, the carrier for the dye is worked out ofthe mass and is washed away with the wash water used at various intervals during churning, and whereby substantiallyonly the'dye itself will be retained in the, resultant product, as it is entirely oil-soluble,

and the other contents of, the coloring preparation are eitherdis'solved in the wash water or are washed awaytherewith.

; As was further set forth in said application,

readily removed during the normal working of the butter.

This manner of adding the coloring to the cream or milk, rather than to the butter after churning has begun, improves the quality of the butter, and there is positively no danger of overworking the butter and changing its form in any manner whatsoever. The oil dyes in ordinary use could not be used in the aforesaid mantially immediately with the cream itself prior to the separation out of the fat particles, it will have all of the advantages hereinbefore set forth.

, What-I claim as new and desire to secure by Letters Patent is:

1. The method of preparing an edible fat or oil into substantiallysolidified form, comprising adding an aqueous, oil-free suspension in dilute liquid condition of an oil-soluble and water'- insoluble' dye to saidfat or oil, said suspension alsocontaining an inert oil-free dispersing agent, and then churning "so asto workthefcarrier out of the coloring preparation and wash the same away, so that the resultant colored solidified product will-'b'es'ubstantially free of said suspension except for said dye.

i 2. The method of preparing butter comprising adding an aqueous, oil-free suspension in dilute liquid conditionof an oil-solubleand water-insoluble dye to cream, .s'aid suspension also containingan oil-free dispersing agent, churning the mixture so as to convert the fat content of the cream int butter, and working the carrier out of the coloring preparation and washing the same away so that the. resultant butter will be substantially free of said suspension except for said dye.

LEON ADLER. 

